BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams